You can eat them on an antipasto platter, use them in cooking (like here) or bottle them in oil. Any variety of tomato can be dried, so why not give this recipe a try! 🙂
- tomatoes – you can use the variety you have or prefer
- 24 cherry tomatoes = 1 approx 1 baking tray
- 8 to 10 plum tomatoes, cut in half = 1 approx 1 baking tray
- 3 to 4 medium yellow, orange, red, or green tomatoes, cut into 1/4-inch-thick or thicker slices = 1 approx 1 baking tray
- 1 tablespoon of honey if desired
- Herbs, such as basil, parsley, or rosemary, to taste
- Salt and freshly ground black pepper
- Preheat the oven to 120°C (250°F). Line a tray with baking paper. Arrange tomatoes, cut sides up, on tray. Drizzle with honey, sprinkle with herbs, season with salt and pepper.
- Bake until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks.
FYI: If I am in a hurry, I increase the temperate to 150°C, but you may lose some of the thinner parts due to burning.